| In a pan, place the water, ½ the wine, bay leaf, thyme, ½ the chopped onion and a pinch of salt.
Cook for 10 minutes and pass through a sieve. Poach your cod in this stock for 10 minutes.
In a large pan, gently melt the remaining onion with 50gr butter and the crushed garlic, then pour over the 100ml of wine, bring to the boil and place the mussels on top. Place on a lid and cook on full heat for 5 to 10 minutes (depending on your gas power); all the mussels should be wide open.
Peel the mussels, flake the cod and mix all with the peeled prawns.
The sauce:
In a pan melt 50gr of butter, sprinkle the flour and stir for 30 seconds, pour the sieved juice of the mussels and cook until the liquid is of similar texture to a béchamel (you can top up with a bit of cod stock). Pour over the cream and cook for another 2 minutes. Season to taste.
In a mixing bowl place all the fish, mussels and prawns, cover with sauce.
Fill your individual dishes or a large gratin dish with the mix; sprinkle the breadcrumbs on top and some melted butter.
For a large dish, cook in the oven for 20 minutes
For individual dishes, place under the grill until golden brown.
Enjoy with a nice Muscadet sur lie
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